Home » Beef Recipes » Grilled beef bruschetta
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Equipment
- Chopping boards
- knife
- Baking trays
- oven gloves
- tongs
- Plastic food bag
- Bread knife
- tin foil
- Mixing Bowl
- mixing spoons
- tablespoon
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Ingredients
- 1 Northern Ireland Farm Quality Assured sirloin steak
- 1 Medium Red pepper
- 1 Small onion
- 1 Large garlic clove
- 235 g Plum tomatoes
- 2 x 15 ml (2 tbsp) Olives
- 2 x 15 ml (2 tbsp) Fresh basil
- 1 French baguette (approx. 50cm long)
- 1 x 15 ml (1 tbsp) Olive oil
- 1.5 x 5 ml (1.5 tsp) Balsamic vinegar
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Method
- Pre-heat the grill to medium.
Prepare the vegetables and garlic:
- Remove the stalk and seeds from the pepper and cut in half;
- Peel, remove the top and bottom of the onion and cut in half;
- Peel and crush the garlic;
- Cut the tomatoes in half, remove the seeds and chop coarsely;
- Finely chop the olives;
- Finley chop the basil.
Method
- Place the pepper and onion on a baking tray and grill for 5 minutes on each side.
- Set the onion aside and place the pepper in a food bag, seal and leave for 5 minutes to loosen the skin.
- Slice the baguette into thick slices.
- Place the bread slices onto a baking tray and grill for 1.5 minutes on each side.
- Place the steak on a baking tray and grill for 8-10 minutes, turning occasionally.
- Wrap the steak in tin foil and leave to rest.
- Remove the pepper from the plastic bag and remove the skin.
- Coarsely chop the pepper and onion and place in a mixing bowl.
- Add the tomatoes, basil, olives, garlic, olive oil and balsamic vinegar and mix well.
- Remove the steak from the tin foil and slice thinly.
- Assemble the bruschetta:
- Place a slice of steak on top of each bread slice;
- Top with a tablespoon of the tomato mixture